Batzaria Salata (Beet Salad) Recipe

1. 1

   Select fresh tender beets and cut off the tops and roots.

2. 2

   Wash the beets, without removing the skins, and boil in a large pot with ample water.

3. 3

   Meanwhile, clean the beet greens with the stems; add in to the pot after the beets have cooked 30 minutes.

4. 4

   When beets are tender, remove and strain the liquid.

5. 5

   Peel the beets and cut them into round slices; chop up the greens.

6. 6

   Mound greens in center of a platter and surround them with the beet slices.

7. 7

   Pour oil and vinegar over all, and serve.

8. 8

   or possibly serve with Skordalia (garlic) Sauce.

9. 9

   Serve warm or possibly cool.

10. 10

    SKORDALIA SAUCE: Clean garlic and mash it completely (you may use food processor).

11. 11

    Mash in potatoes, one by one, till you have a thick paste

12. 12

    (the more potatoes you use, the more sauce you get-but less potent).

13. 13

    Alternately add in the oil and vinegar, beating constantly.

14. 14

    If the sauce is too thick for your taste, add in a little water or possibly fish or possibly chicken stock.

15. 15

    NO LUMPS IN THIS SAUCE, P-L-E-A-S-E !

16. 16

    !

17. 17

    NOTE: Many people like to add in almonds or possibly walnuts to skordalia.

18. 18

    These are mashed to a pulp and added to the paste before the potatoes, oil, and vinegar.

* Per serving · 4 servings · Values may vary.